This seafood pie goes perfectly with sweet potato and fragrant Asian spices.


  • 1 400ml/ 14 fl oz tin coconut milk

  • 1 lemongrass, finely chopped

  • 2 cm ginger, peeled, finely chopped

  • 1 garlic clove, finely chopped

  • 2 tsp Thai red curry paste

  • 360g/ 13 oz fish such as salmon and North Atlantic cod, cut in to large chunks, or 180g/ 6½ oz fish and 180g/ 6½ oz peeled raw prawns

  • 60g/ 2 oz frozen petit pois or peas

  • 1 small bunch coriander, finely chopped

  • 1 tbsp soy sauce

  • 2 large sweet potatoes, peeled cut into 1/2cm thick slices

  • Olive oil

  • Steamed broccoli, baby corn and courgettes to serve


  • 1.

    Preheat oven to 200 degrees/ fan 180/gas 6.

  • 2.

    Drizzle sweet potatoes with oil, salt and black pepper, pour into roasting tin and cook in oven for approx 25 minutes or until tender.

  • 3.

    Meanwhile, heat coconut milk, once hot add lemongrass, ginger, garlic and curry paste, cook for a minute over high heat-whilst cutting fish.

  • 4.

    Take coconut milk off heat and add fish, peas, coriander and soy sauce. Pour into a ceramic pie dish.

  • 5.

    Top with layered sweet potato slices, cover with foil and cook for 15 minutes. Alternatively allow to cool, refrigerate until required, then cook in a pre-heated oven for 25 minutes.

  • 6.

    Serve with steamed broccoli, baby corn and courgettes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 414kj
  • Fat Total 26g
  • Saturated Fat 19g
  • Protein 21g
  • Carbohydrate 27g
  • Sugar 4g
  • Sodium 343mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Renata10Report
Sounds really good - will try it cos I'm not that fond of salmon - husband loves it. Could help with the richness of the salmon, which I have a problem with.